Chocolate and Kombu Ice Cream
Servings: 6
Prep time: 30 min
Cooking time: 8 hours
Chocolate and kombu might not be the first pairing that comes to mind, but you'd be surprised - kombu has a subtle way of deepening sweet flavours rather than overtaking them. Infused into milk and cream, it brings a gentle salinity and rounded umami note that makes the chocolate taste even fuller and richer.
This is a soft, rich ice cream with a smooth texture and a subtle depth from the sea. Milk chocolate gives it a mellow sweetness, while dark chocolate will make it a little deeper and more intense, if that is what you prefer.
Instructions:
- Add the cream, corn syrup, 325 g of the milk and the kombu to a saucepan. Stir to combine.
- In a bowl, mix together the milk powder, sugar and salt. Add the dry ingredients to the saucepan and whisk until smooth.
- Place the saucepan over medium-low heat and cook gently, stirring frequently, until the mixture is steaming and tiny bubbles begin to form around the edges. Do not let it boil.
- Meanwhile, stir the starch into the remaining 50 g milk in a small bowl until smooth. Break the chocolate into small pieces and place in a large heatproof bowl.
- Whisk the starch mixture into the saucepan and cook for another minute or two, until the base thickens slightly.
- Immediately strain the hot ice cream base through a fine sieve into the bowl of chocolate. Leave it to sit for a few seconds, then stir until the chocolate has melted completely and the mixture is smooth.
- Leave to cool at room temperature for about 20 minutes. Cover and refrigerate until fully cold, at least 6 hours or overnight.
- Churn in an ice cream maker according to the manufacturer’s instructions.
- Transfer to an airtight container and freeze until firm, at least 2 hours before serving.
Products used in this recipe:
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